1 box angel food cake mix
6 large egg whites
½ teaspoon cream of tartar
3/4 cup sugar
2 teaspoon vanilla
8 scoops Neapolitan ice cream
Bake angel food cake according to package directions. Cut cake into 8 pieces. (You can also use a biscuit cutter to make round shapes.) In a deep narrow- based bowl, bring the egg whites to room tempature. Beat egg whites with electric mixer until they stand into peaks when beaters are removed. Slowly add sugar, cream of tartar and vanilla.
Place one scoop of ice cream on each piece of cake. Place meringue in pasty bag and cover cake and ice cream with meringue. Bake at 450 degree until the tips of the meringue are lightly brown. (You can also use a propane torch to brown the meringue.) Freeze or serve immediately.
2 cups finely crushed chocolate sandwich cookies
1/3 cup butter
2 lbs Cream Cheese, softened
1 cup sugar
2 teaspoons vanilla
6 oz dark semi-sweet chocolate
6 oz white chocolate
1 package frozen cherries
1/8 cup brandy
1 tbs cornstarch (approximately)
• Melt butter and mix with crushed chocolate sandwich cookies and mix together in small bowl.
• Press onto bottom of 9 inch spring form pan
• Bake about 10 minutes in 325 degree oven.
• Beat cream cheese, sugar and vanilla at medium speed with electric mixer until well blended. Add eggs, 1 at a time, mixing at low speed after each addition, just until blended.
• Melt both dark and white chocolate in separate double boilers.
• Divide batter in half. Add dark chocolate to one half and white chocolate to other half.
• Pour dark chocolate batter into spring form pan.
• Pour white chocolate batter on top of dark chocolate batter in spring form pan, being careful not to mix the two batters.
• Bake 55 to 60 minutes or until center is almost set. Refrigerate 4 hours or overnight.
• Heat frozen cherries with 1/8 cup water in sauce pan until hot. Add 1 tablespoon corn starch (mixed with 1/8 cup cold water) into hot cherry mixture. Allow to thicken and then add 1/8 cup brandy.
• Cool mixture and place on top of the cooled cheesecake.
1 pt heavy whipping cream
½ cup powdered sugar
1 cup chocolate chips
7 eggs - separated
2 oz. Cognac (optional)
Heat chocolate chips with 1 tbs of water in double boiler till melted. Whip heavy cream in mixer till stiff; do not over beat. Whip egg whites in mixer till they form peaks. Add melted chocolate to egg yolks and then fold in powdered sugar. Fold in whipping cream and whipped egg whites into chocolate, egg, and sugar mixture. Gently add Cognac. Refrigerate for 6 hours to allow mousse to set. After mousse has set, do not remix, as it will separate.
¾ qt water
¾ lb shortening
Bring to a boil
15 oz flour
Mix in; cook for 1-2 minutes
Put in mixer, use a flat beater, and mix on med speed
¾ qt eggs
¼ cup milk
Continue to mix for 2 minutes. Mixture should be stiff enough to hold its shape when formed.
Put mixture into pastry bag with a plain tube. On a sheet pan, covered with silicone paper squeeze out to form paste into cream puffs.
Place in the oven and bake at 400degrees until the shell is dry, crisp and golden brown. Remove from the oven and cool in a warm place.
After cream puffs are cool, spit them in half, crosswise. Fill the bottom half of the shell. Replace the top half of shell.
1 cup heavy whipping cream
2 tbs powdered sugar
1 oz instant vanilla pudding
1 tsp vanilla
Mix at high speed heavy whipping cream. When whipping cream is stiff, add sugar and instant vanilla pudding. Lightly mix all ingredients together.
¼ cup sugar
1/3 cup light cream
4 oz semi-sweet baking chocolate, coarsely chopped
1 oz unsweetened chocolate, coarsely chopped
In the top of a double boiler, combine the sugar and 2 tbs cream. Cook over boiling water, until the sugar is dissolved. Remove double boiler from heat, but leave top over the bottom. Add the chocolate to the cream mixture and stir until melted. With a spoon, beat in the remaining cream. Serve warm.
Mound puffs in a serving dish, with the sauce in a bowl or gravy boat and allowing people to serve themselves. Or layer cream puff in a serving bowl and pour a small amount of chocolate sauce over each layer. Top with sifted powdered sugar.
1-quart vanilla ice cream
2 cups corn flake crumbs
2 cups brown sugar
2 Tbs cinnamon
Mix cinnamon and brown sugar together and place in bowl. Place corn flake crumbs in separate bowl.
Form vanilla ice cream into 4-inch balls. Add balls first to brown sugar/cinnamon mixture - coating well - then to corn flake crumb mixture again coating well. Place on corn flake covered tray, cover and put into freezer.
If properly frozen, 1 week
¾ cup butter
3 cups sugar
2/3-cup evaporated milk
1 pkg (12 oz.) semi-sweet chocolate chips
1 jar (7 oz.) Marshmallow Cream
1 cup chopped nuts (optional)
1 tsp. Vanilla
Lightly grease 13x9 inch pan
Mix margarine, sugar, and milk in heavy 3 qt. Saucepan; bring to a boil on medium heat, stirring constantly. Continue to boil for 5 minutes. Remove from heat; gradually stir in chips until melted. Add remaining ingredients; mix well. Pour into prepared pan. Cool at room temperature; cut into squares.
1 cup graham cracker crumbs
¼ lb butter
1/8 cup sugar
1.5 lbs cream cheese
1 ½ cups sugar
1 tbs vanilla
Procedure: Melt butter and blend with graham cracker crumbs and sugar. Press mixture into 10 spring form pan.
Beat together cream cheese and sugar until very creamy. Add vanilla and one egg at a time every 3-4 minutes.
Pour into spring pan and bake in water bath at 325 degrees for 60-90 minutes or toothpick is removed clean.
Cheesecake freezes well!
1 Butter Recipe cake mix (yellow or golden)
15 oz. Ricotta
1/2 cup Sugar
1/4 lb. Butter, room temperature
2 Tbs Grated Lemon Rind
8 oz. Cream Cheese, room temperature
1 cup Sour Cream
1 Pint Heavy Whipping Cream
2 Tbs Powdered Sugar
Dark or Semi-sweet Chocolate Bar, room temperature
Pre-heat oven to 350 degrees. Grease and flour (or use non-stick baking spray, don't use butter) a 9 x 13 pan. Prepare cake mix using box instructions. Spoon 2/3 of the mixture into the cake pan, do not bake. Reserve the rest of the batter in a small bowl. In same mixing bowl, cream butter and sugar and eggs and mix until creamy. Add ricotta and lemon rind. Mix well. Add reserved batter from small bowl and mix until well blended. Pour the mixture on top of the unbaked cake batter in the cake pan. Bake for 40 - 50 minutes or until slightly brown. Cool thoroughly. When cake is cooled, in a large mixing bowl, whip the softened cream cheese, add sour cream and mix well. Add cold whipping cream a few tablespoons at a time to ensure creamy consistency. Add powdered sugar and whip until very thick. Spread over cooled cake in a thick layer (use all of it). Using a vegetable peeler, shave chocolate along sides of the bar until you have the desired amount for garnish, sprinkle it all over the topping and refrigerate until ready to serve.
To make a chocolate ricotta cake:
1. Replace yellow or golden cake mix with Chocolate Butter recipe mix.
2. Omit grated lemon rind and replace with 1 cup unsweetened cocoa powder in the ricotta mixture. Add an extra teaspoon sugar. You may also add 1 teaspoon of Almond extract if desired.
3. You won't be able to tell if this variation is slightly brown when baking, so watch carefully.
½ cup margarine
½ cup peanut butter
½ cup sugar
½ cup brown sugar
1-3/4 Cup flour
1-teaspoon baking soda
½ teaspoon salt
Cream margarine and peanut butter; gradually add sugars and cream well. Add egg and vanilla and beat well. Blend in sifted dry ingredients gradually and mix thoroughly. Shape dough into balls, using a rounded teaspoon for each. Roll balls in sugar and place on ungreased cookie sheet. Bake at 375 degrees about 8 minutes. Remove cookie sheet and press star on each cookie. Return cookies to oven and bake 2-5 minutes more.
Makes 28 cookies.
1 loaf white bread
1 ½ quarts heavy cream
8 oz butter
½ cup brown sugar
1 tsp ground cinnamon
2 tsp vanilla extract
4 eggs, lightly beaten
¼ cup Kahlua liquor
½ cup chopped pecans
1 cup caramel topping
Butter bread with melted butter. Cut into 1 inch cubes. In large bowl, mix eggs - lightly - and add cinnamon, vanilla, heavy cream, pecans and Kahlua. Add bread cubes into liquid and mix. Pour into 9 by 12 greased baking pan. Bake for 1 hour at 350 degrees. Top with caramel topping.
1 8 inch frozen pecan pie
1 ½ cups graham cracker crumbs
1/3 cup butter, melted
¼ cup sugar
1 ½ lb cream cheese
1 cup sugar
1 tbs vanilla
16 pecan halves
Preheat oven to 325 degrees. Thaw prepared frozen pecan pie to package directions. Cut pie into 20 thin slices, keeping intact, an set aside.
Prepare crust by combine graham cracker crumbs, sugar and butter. Pat into a 8 inch spring pan. Arrange 10 pecan pie wedges, in spoke design, on top of crust placing 1 cut side of each wedge on crust with narrow end towards the center of the pan. Reserve remaining pecan pie wedges for another use.
Beat cream cheese till smooth. Add sugar and vanilla. Add 1 egg at a time and beat until smooth after each addition. Carefully pour cheesecake mixture over pecan pie wedges in the spring form pan, making sure pecan pie wedges remain in place. Arrange pecan garnish halves evenly around edges.
Bake at 325 degrees for about 1 ½ hours. Test by inserting toothpick in center of cheesecake.
Chill overnight before serving.
Popped Popcorn - 8 1/4 oz. bag or 2 bags microwave popcorn
10 1/2 oz. bag Marshmellows
3/4 Cup Margarine
1/2 to 1 bag Small Spiced Gumdrops
Melt margarine and marshmellows over low heat. Pour over the popcorn and gumdrops. Stir with buttered hands or a spoon (mixture will be hot). Press into an angelfood cake pan. Let set until firm. Remove by running a knife around the edges. Store in container.
6 oz shortening
1 lb powdered sugar
1 egg white
½ tsp vanilla
1/8 cup water
¾ tsp salt
Place all ingredients in mixing bowl. Beat until light and fluffy.
Combine and press into bottom of pan.
4 14ounce cans sweetened condensed milk
Mini M & M's
Sprinkle chips, nuts, coconut, and m+m's over crust.
Pour condensed milk evenly over top.
Bake at 350 degrees for 15 - 20 minutes, until golden around edges and bubbly. This makes a sheet pan.
Cool before cutting.
3 tbsp flour
¼ tsp salt
1 ½ cup sugar
3 egg yolks
3 cups half and half milk
1 tsp vanilla
3 egg whites, beaten until stiff
¼ cup sugar
1 tsp vanilla
1 package vanilla wafer cookies
Mix flour, sugar and salt. Over the top of a double boiler, add egg yolks and milk. Sir in flour, sugar and salt mixture into egg and milk mixture. Cook over medium heat until mixture thickens. Remove from heat and add vanilla.
Beat egg white until stiff; then adding ¼ cup sugar and rest of vanilla. Place ½ vanilla cookie wafers on bottom of pan with ½ sliced bananas. Top with ½ cooked custard and repeat layer. Finish with spreading meringue over pudding and baking at 425 degrees until golden brown.
½ cup sugar
1 cup margarine or butter, softened
2 egg yolks
2-1/4 cups all-purpose flour
1-teaspoon baking powder
¼ cup any flavor jam or preserves
In medium bowl, beat sugar, margarine, and vanilla and egg yolks until light and fluffy. Gradually add flour and baking powder; mix well. Cover with plastic wrap; refrigerate 30 minutes for easier handling.
Heat over to 350 degrees. Shape dough into 1-inch balls; place 2 inches apart on ungreased cookie sheets. With thumb, make imprint in center of each cookie. Bake at 350 degrees for 11 to 14 minutes or until light golden brown around edges. Spoon about ¼ teaspoon jam into each baked cookie. Cool completely.
2 sticks butter
1 Cup brown sugar
2 Cup flour
1 egg yolk
1 package chocolate chips
Preheat oven to 350°
Combine all ingredients in mixing bowl and mix until smooth. Press
into 9x13in baking pan. Bake until golden brown.
Pour chocolate chips over the top. Let sit 2 minutes or until glossy.
Spread chocolate into an even layer.